How to prepare Pesaha appam and Pesaha pal

Pesaha appam

A Maundy Thursday specialty, the Pesaha appam is made at homes to commemorate Jesus Christ's last supper with his apostles. This is usually relished with Pesaha pal (coconut milk syrup).


For making Pesaha appam

1 cup rice flour

½ cup urad dal

1 cup grated coconut

4 shallots

2 cloves of garlic

¼ tsp cumin seeds

Salt, as required

For Pesaha pal (Coconut milk syrup)

3 cup coconut milk

1-1 ½ cup melted jaggery

¼ cup rice flour

½ tsp each dried ginger, cumin seeds and cardamom powder


Preparation of appam

Soak urad dal in water for about 2 hours

Grind the dal into a fine paste

Transfer the ground dal and rice flour onto a bigger pan

Grind coconut, shallots, garlic and cumin seeds into a coarse paste

Mix well, adding salt as required

The batter should have the consistency as that of the idli batter

If needed, add coconut milk to thin the batter down

Leave the batter for 2 hours

Do not allow the batter to ferment

Pour the batter into a greased pan and using palm leaf, make a Cross in the middle of the batter

Steam it for about 15 minutes in an idli pan or pressure cooker

Allow it to cool down and serve with pal or syrup

Preparation of Pesaha pal (Coconut milk syrup)

In a pan, lightly boil coconut milk and melted jaggery

Mix the rice flour with some water to form a smooth paste

Add the rice flour paste to the coconut milk to thicken the syrup

Turn off the gas and sprinkle the spices on top

Allow it to cool down

Serve with Pesaha appam

(The author is a food blogger who blogs at